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PECAN CARMELS Recipe

   
 

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     PECAN CARMELS

Category   Desserts - Breads
Sub Category   None
Servings   117
Preptime   30
Ingredients
2 teaspoons plus 1 cup butter, divided
1-1/4 cups sugar
1-1/4 cups packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream, divided
2 pounds chopped pecans
1 teaspoon Spice Island® Pure Vanilla Extract
 
Instructions
Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside.
In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage).
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield- 4-1/4 pounds.
Editor's Note- We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.


Originally Submitted 12/29/2010





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